Mozzarella Stuffed Soft Pretzels: The Ultimate Cheesy Snack Recipe

Mozzarella Stuffed Soft Pretzels: Prepare to experience a flavor explosion that will redefine your snacking game! Imagine biting into a warm, chewy, perfectly salted soft pretzel, only to be greeted by a molten core of gooey, stretchy mozzarella cheese. It’s a symphony of textures and tastes that’s simply irresistible.

The humble pretzel has a rich history, dating back to early medieval Europe, where monks are believed to have invented them as a reward for children who learned their prayers. Over time, pretzels evolved from a simple baked good to a versatile snack enjoyed worldwide. While the classic salted pretzel remains a beloved treat, innovative variations like our mozzarella stuffed soft pretzels are taking the culinary world by storm.

What makes these cheesy pretzels so incredibly popular? It’s the perfect combination of comfort food and gourmet indulgence. The soft, slightly sweet pretzel dough provides a delightful contrast to the savory, melty mozzarella. The saltiness of the pretzel enhances the richness of the cheese, creating a flavor profile that’s both satisfying and addictive. Plus, they’re incredibly easy to make at home, making them a perfect snack for game day, movie night, or any occasion that calls for a little cheesy goodness. Get ready to impress your friends and family with these unforgettable mozzarella stuffed soft pretzels!

Ingredients:

• For the Dough:
• 1 1/2 cups warm water (105-115°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 4 1/2 cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• For the Filling:
• 8 ounces fresh mozzarella cheese, cut into 16 equal-sized cubes
• For the Boiling Water Bath:
• 8 cups water
• 1/2 cup baking soda
• For the Egg Wash:
• 1 large egg
• 1 tablespoon water
• For Topping:
• Coarse sea salt, for sprinkling

Preparing the Dough:

1. Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This step is crucial to ensure your yeast is alive and active, which will give your pretzels that lovely rise. If the yeast doesn’t foam, it’s likely expired, and you’ll need to start with fresh yeast.
2. Combine Wet and Dry Ingredients: Once the yeast is foamy, add the melted butter and salt to the bowl. Stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition. I like to use a wooden spoon for this, but you can also use a stand mixer with a dough hook attachment.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 5 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating air pockets that will give your pretzels their soft and chewy texture.

Shaping and Stuffing the Pretzels:

1. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
2. Divide the Dough: Divide the dough into 16 equal pieces. I find it easiest to use a kitchen scale to ensure they’re all the same size, but you can also eyeball it.
3. Shape the Pretzels: Roll each piece of dough into a rope about 12-14 inches long. Flatten the rope slightly with your fingers. Place a mozzarella cube in the center of the flattened dough. Carefully wrap the dough around the mozzarella, pinching the seams tightly to seal. You want to make sure the mozzarella is completely enclosed, otherwise it will melt out during baking. Roll the stuffed dough gently to even it out.
4. Form the Pretzel Shape: Take the ends of the rope and cross them over each other, forming a pretzel shape. Press the ends firmly onto the bottom of the pretzel to secure them. If you prefer a different pretzel shape, feel free to get creative!
5. Second Rise: Place the shaped pretzels on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 20-30 minutes. This second rise will help them puff up even more in the oven.

The Baking Soda Bath:

1. Prepare the Boiling Water: While the pretzels are rising, bring 8 cups of water to a boil in a large pot. Once boiling, carefully add the baking soda. Be careful, as the mixture will foam up when you add the baking soda.
2. Boil the Pretzels: Gently drop the pretzels, one or two at a time, into the boiling water. Boil for 30 seconds per side. This step is essential for giving the pretzels their characteristic chewy texture and dark brown color.
3. Return to Baking Sheet: Use a slotted spoon to remove the pretzels from the boiling water and place them back on the prepared baking sheet.

Baking the Pretzels:

1. Preheat the Oven: Preheat your oven to 450°F (232°C).
2. Prepare the Egg Wash: In a small bowl, whisk together the egg and water.
3. Brush with Egg Wash: Brush the tops of the pretzels with the egg wash. This will give them a beautiful golden-brown sheen.
4. Sprinkle with Salt: Sprinkle the pretzels generously with coarse sea salt. You can also use pretzel salt if you prefer.
5. Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the mozzarella is melted and gooey. Keep a close eye on them, as baking times may vary depending on your oven.
6. Cool Slightly: Remove the pretzels from the oven and let them cool on the baking sheet for a few minutes before serving. Be careful, as the mozzarella will be very hot!

Serving Suggestions:

These mozzarella-stuffed soft pretzels are best served warm, when the mozzarella is melted and gooey. They’re perfect as a snack, appetizer, or even a light meal. Here are a few serving suggestions:

• Serve with your favorite dipping sauces, such as marinara sauce, mustard, cheese sauce, or ranch dressing.
• Pair them with a cold beer or a glass of wine.
• Make them a part of a game day spread.
• Enjoy them as a comforting snack on a cold day.

Tips and Tricks for Perfect Pretzels:

• Use warm water: The water should be warm enough to activate the yeast, but not too hot, as this can kill the yeast. Aim for a temperature between 105-115°F (40-46°C).
• Don’t over-knead the dough: Over-kneading can result in tough pretzels. Knead the dough until it’s smooth and elastic, but not too firm.
• Seal the mozzarella tightly: Make sure the mozzarella is completely enclosed in the dough to prevent it from melting out during baking.
• Don’t skip the baking soda bath: This step is crucial for giving the pretzels their characteristic chewy texture and dark brown color.
• Adjust baking time as needed: Baking times may vary depending on your oven, so keep a close eye on the pretzels and adjust the baking time accordingly.
• Experiment with different fillings: While mozzarella is a classic choice, you can also experiment with other fillings, such as cheddar cheese, jalapenos, or pepperoni.

Troubleshooting:

• Dough not rising: If your dough isn’t rising, it could be due to several factors, such as expired yeast, water that’s too hot or too cold, or a room that’s too cold. Make sure your yeast is fresh, your water is the correct temperature, and your dough is in a warm place.
• Pretzels are too tough: If your pretzels are too tough, it could be due to over-kneading the dough or over-baking them. Be careful not to over-knead the dough, and keep a close eye on the pretzels while they’re baking.
• Mozzarella melting out: If the mozzarella is melting out of the pretzels, it could be because the dough wasn’t sealed tightly enough. Make sure the mozzarella is completely enclosed in the dough, and pinch the seams tightly to seal.

Variations:

• Garlic Parmesan Pretzels: Brush the pretzels with garlic butter and sprinkle with grated Parmesan cheese before baking.
• Cinnamon Sugar Pretzels: After baking, brush the pretzels with melted butter and sprinkle with cinnamon sugar.
• Jalapeno Cheddar Pretzels: Add diced jalapenos and shredded cheddar cheese to the dough before shaping the pretzels.
• Everything Bagel Pretzels: Sprinkle the pretzels with everything bagel seasoning before baking.

Conclusion:

And there you have it! These Mozzarella Stuffed Soft Pretzels are more than just a snack; they’re an experience. From the satisfying chew of the pretzel dough to the molten, cheesy explosion in every bite, this recipe is a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone who loves a good combination of savory and comforting flavors. Why is this recipe a must-try? Well, beyond the obvious deliciousness, it’s surprisingly versatile. It’s perfect for game day gatherings, movie nights, or even just a fun weekend baking project with the family. The homemade pretzel dough, while requiring a little patience, is incredibly rewarding to work with, and the aroma that fills your kitchen as they bake is simply divine. But the real magic lies in that gooey mozzarella center. It elevates the humble soft pretzel to a whole new level of indulgence. Plus, let’s be honest, who can resist the allure of warm, cheesy goodness encased in a perfectly browned pretzel? But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. For dipping, I highly recommend a classic beer cheese sauce, a tangy honey mustard, or even a simple marinara. If you’re feeling adventurous, try experimenting with different cheeses inside. Pepper jack would add a spicy kick, while provolone would offer a milder, slightly sweet flavor. You could even add some finely chopped jalapenos or pepperoni to the cheese filling for an extra layer of flavor. Another variation I love is to brush the baked pretzels with garlic butter instead of plain melted butter. The garlic adds a wonderful savory note that complements the cheese perfectly. And for a sweet and savory twist, try sprinkling the pretzels with everything bagel seasoning before baking. The possibilities are truly endless! Don’t be intimidated by the thought of making your own pretzel dough. I’ve broken down the process into easy-to-follow steps, and I’m confident that even beginner bakers can achieve pretzel perfection. Just remember to be patient, follow the instructions carefully, and don’t be afraid to experiment with different flavors and toppings. I’m so excited for you to try this recipe and experience the joy of homemade Mozzarella Stuffed Soft Pretzels for yourself. I know you’ll love them as much as I do! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a pretzel-making adventure. And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media or leave a comment below to let me know how your Mozzarella Stuffed Soft Pretzels turned out. I can’t wait to see what delicious variations you come up with! Happy baking! Print